Romaine Salad with Macadamia Nuts and Cranberry Vinaigrette
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1 10oz package romaine lettuce
1/2 cup grated Mahon Cheese
1/3 cup (2 oz pkg.) macadamia nuts,
lightly toasted, coarsely chopped
6 Tablespoons Cranberry Vinaigrette
7 Tablespoons frozen cranberry juice concentrate, thawed
5 Tablespoons extra light olive oil
2 Tablespoons Alessi raspberry blush white balsamic vinegar
2 Tablespoons honey
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup craisins, finely chopped
In a small bowl, whisk to blend first 6 ingredients. Stir in craisins.
In large bowl, combine romaine, cheese, and macadamia nuts. Drizzle with vinaigrette and toss to coat. Serve on chilled platesRomaine Salad with Macadamia Nuts and Cranberry Vinaigrette,